摘要
以鹰嘴豆蛋白为原料,在单因素实验基础上采用响应面法优化鹰嘴豆多肽亚铁螯合物(CP-Fe^(2+))的制备工艺,并评价其生物利用度、抗氧化及抗疲劳活性。结果表明:CP-Fe^(2+)的最佳制备工艺条件为肽浓度5%、螯合温度40℃、螯合时间30 min和pH 6.0,此条件下螯合率达79.46%;CP-Fe^(2+)具有较高生物利用度,其抗氧化活性显著优于鹰嘴豆多肽(P<0.05),并能够有效改善小鼠疲劳状态(P<0.05)。该结果为开发基于CP-Fe^(2+)的功能性健康食品提供了理论依据。
Using chickpea protein as the raw material,the preparation process of chickpea polypeptide ferrous chelate(CP-Fe^(2+))was optimized by response surface methodology based on single-factor experiments,and its bioavailability,antioxidant activity,and anti-fatigue property were evaluated.The results showed that the optimal preparation conditions for CP-Fe^(2+)were as follows:chelating peptide concentration of 5%,chelation temperature of 40℃,chelation time of 30 min and pH 6.0.Under these conditions,the chelation rate reached 79.46%.CP-Fe^(2+)exhibited high bioavailability,and its antioxidant capacity was significantly superior to that of chickpea peptide(P<0.05).It could also effectively alleviate the fatigue state in mice(P<0.05).These results provide a theoretical basis for the development of functional health foods based on CP-Fe^(2+).
作者
冯伦
张志东
FENG Lun;ZHANG Zhidong(College of Physical Education,Henan Agricultural University,Zhengzhou,Henan 450046,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou,Henan 450002,China)
出处
《美食研究》
北大核心
2026年第1期83-89,I0002-I0004,共10页
Journal of Researches on Dietetic Science and Culture
基金
河南省高等教育教学改革研究与实践项目(2021SJGLX155Y)。
关键词
鹰嘴豆
多肽亚铁螯合物
工艺优化
抗氧化
抗疲劳
chickpea
polypeptide ferrous chelate
process optimization
antioxidant
anti-fatigue
